Acetate → beta-Maltose

HRID 2058672Notes

Reaction equation

HRID 2058672 reaction equation
[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@:9]2([CH2:18][OH:19])[O:13][C@H:12](CO)[C@@H:11]([OH:16])[C@@H:10]2[OH:17])[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22].[C:24]([O-])(=[O:26])C.[N+](C1C([N+]([O-])=O)=C(O)C(=CC=1)C([O-])=O)([O-])=O.[Na+]>>[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@H:9]2[C@H:10]([OH:17])[C@@H:11]([OH:16])[C@H:12]([OH:13])[O:19][C@@H:18]2[CH2:24][OH:26])[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22]

Participants

4

Reactant 3

HCID 175AcetateHCID 5988Sucrose2×HCID 178524484HCID 178524484, compound

Product 1

HCID 6255beta-Maltose

Procedure

The fourth test is practised on 0.1 to 0.4 mg of dry yeast matter which are placed in the presence of saccharose at a final concentration of 0.1 Molar, in a test tube in a buffered medium with acetate buffer at pH 4.7, placed in a water bath at 30° C. At the end of 5 minutes, the saccharose inversion reaction is blocked by the addition of the reactant with sodium dinitrosalicylate which serves to determine reducing sugars formed, by colorimetric reaction.

Workup

  1. customplaced in a water bath at 30° C
  2. customformed, by colorimetric reaction

Sources & evidence

ORD record
ord-906cfd5f8b2d4b2cb35b8888518e1189
Source dataset
uspto-grants-1982_03
Patent number
US04318929

Reaction notes

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